This was our second visist to Faber in Paarl, and once again it was a fantastic experience.
We had a quick wine tasting first in order to choose something to complement our meal, and we chose the Brut Cap Classique which was stunning !
The service was polite and friendly, and the food was amazing.
I have to say that this is the best "Restaurant Week" meal that we have ever had.
Keep up the good work Faber - we will definitely be back soon!

Lunch today at Faber did not disappoint. We booked for Restaurant Week and their menu was just delicious.

Our waiter, Prince was extremely well spoken and friendly. His knowledge of the menu was perfect. His support team was equally good.

We had a selection of breads - seed loaf, sour dough and lovely fresh sweet potato fritters with beef fat. The fritter were so fresh we asked for a second round. Our starter - Ceres chestnut velouté, Avondale duck kromeski and homemade mustard. Mains - Roasted free range chicken breast, cracked corn, green tea velouté and herb salad. This I can say was the best chicken dish I've had in years. Tender and juicy with a crispy skin. The other main dish was the Aged Chalmar beef sirloin, onions: charred, pickled and puréed.

Absolutely no doubt this remains on our revisit list.

Beautiful old homestead decorated with a mix of vintage and modern. Appreciate that it's a challenge making such a massive room cozy, and this is done cleverly with planters with live herbs and plants. The service was very good, with 3 waiters on hand and they know their wines and could explain the fancy french descriptions on the menu.
The best element was the green tea veloute that comes with the duck starter. Pity it wasn't on the very bland raw, smoked beef starter. Chalmar sirloin with celebration of onions done 6 ways, was really good. Went for restaurant week, but opted to order from the a la carte menu as we did not feel like having chicken leg. Chenin Blanc was good and we were offered to taste some red wines. Going back for a wine tasting. Bit akward having the manager hovering by the kitchen pass shouting 'service' every now and again. She looked a bit frumpy and also a bit scary. Pitied her having to stand in one spot the whole evening. All-in-all a good evening, good food and wine, but overpriced.

Discovered Faber thanks to Restaurant week during which I could try a very limited version of their menu. Service was OK, a bit slow, only one server seemed to know what meals he was serving and how to describe them when ordering.
The hazelnut veloute with duck cromeski was very interesting in terms of flavors.
The fried chicken in itself was decent but ehat made it good was the corn sauce and side dish.
The cauliflower dish was also tasty - intrseting to taste different variations thst can be done out of all the parts of the cauliflower.
The dessert was excellent as per international standards which is quite rare in SA. Worth a try.

We had the most enjoyable time with great food and excellent wine at our Restaurant Week lunch at Faber on Saturday. Sitting on the terrace with beautiful views, drinking a bottle of the crisp and sexy Armilla MCC then moving to the restaurant terrace made for a great day. We took our vegetarian friends and the menu for them was friendly too. We will be doing a picture story of it in Menu this week so you can see what we ate. We enjoyed the rich layered Anima Chenin with the lunch but didn't have room for dessert. Don't miss this one, Chef Eric Bullpit makes beautiful food. Coffee is good too.